Method Preheat oven to 220°C. cut four 50cm lengths of non-stick baking paper. Divide the tomatoes, capsicum, zucchini and chickpeas among the sheets of paper. Sprinkle with the lemon rind. Season with salt and pepper. Top with capers, 1½ tablespoons of oil and 1½ teaspoons of oregano. Fold the 2 long sides of each sheet over the filling to enclose. Tuck the short sides under to seal. Place the parcels on a baking tray and bake for 20 minutes or until vegetables are just tender. Divide the parcels among serving plates. Open and top with feta and remaining oil and oregano.